In fish freezing, freshness before freezing is an important factor related to quality after freezing and thawing. In case of fresh condition up to several hours after the killing, however, the effect of differences in freshness on the quality after freezing and thawing has not been well investigated. In this article, we utilized impedance which has been reported to be able to detect the degradation of freshness during several hours after the killing, to evaluate the relationship between the freshness before freezing and the quality of fish meat after freezing and thawing. First, the effect of freezing rate (slow or rapid) on the relationship between the freshness before freezing and the quality after thawing was evaluated without frozen storage. Then a 3-month frozen storage experiment was conducted to simulate actual distribution. As a result, in both non-frozen storage and 3-month frozen storage, the impedance before freezing had relationship with the drip loss after thawing. Furthermore, in such fresh condition as up to several hours after the killing, it was indicated the impedance before freezing was more clearly related with drip loss than freezing rate.